Our first dinner in Napa was at Uva Trattoria. It wasn’t on my list of places to eat, but I was craving Italian food, as that was one thing we haven’t had yet on this vacation. This was a pretty laid back Italian restaurant that has a live band playing in the restaurant. It was lively though, with lots of people there and a few birthdays.
We started with soft spongy bread on the table, so that we could soak up the olive oil and balsamic vinegar. A nice touch that they added was the lightly roasted garlic cloves for extra flavour. I smooshed it into the olive oil.
For my appetizer I ordered the Arancini or fried pesto risotto balls with fontina cheese, and marinara sauce. I first had something similar to this in Victoria at Pagliacci’s. I love fried pastas/rice balls – especially fried macaroni and cheese, so I’d probably like this too right? Well it was alright. The outside was crisp, and the inside was a creamy risotto. I think these are better than the ones at Pagliacci’s because of the added pesto, and because it was surrounded by the marinara sauce rather than just dipped.
For my main, I wanted to try 3 of the pastas – the Tagliatelle with portobello mushrooms, cavolo nero, Asiago cheese, olive oil and garlic; linguini with roasted egg plant, Roma tomato, marina sauce & smoked mozzarella; or the Ravioli ‘modo mio’ with choice of brown butter, lemon-cream or tomato sauce. Beipas ordered the Tagliatelle, so I went with the Linguini because the Ravioli seemed a bit too plain for me that day, as it was just stuffed with ricotta cheese.
I enjoyed my Linguini. It had nice chunky vegetables and warm smoked mozzarella that would melt and become a bit stringy. The roasted egg plantadded something nice and meaty, and there were pieces of fresh basil. Tomato, smoked mozzarella, and basil with tomato sauce equals yum!
The tagliatelle was a bit different from what I was expecting, but also delicious. It was spinach noodles, and topped with a bunch of cavolo nero, better known as kale, and sprinkled with a hard asiago cheese. The sauce was a bit runny though, and seemed to be flavoured strongly by the portobello mushrooms.
My other friends ordered the Capellini pomodoro, Calabrese pizza with tomato sauce, mozzarella, onions, italian sausage and mushrooms, and also a Organic Mixed Greens salad with tomatoes. From what I remember, the Capellini was just alright, and pretty plain. The calabrese pizza was good with a nice thin and crispy crust and lots of gooey cheese.
Uva Trattoria Italiana
1040 Clinton St